Escovitch Fish is a signature Jamaican dish where whole fried fish is immediately topped and marinated with a spicy, pickled vegetable brine (pickled to preserve it, a nod to European influences). The combination of crispy fried fish and sharp, tangy pickled vegetables is irresistible.

Prep Time	Cook Time	Serves
20 minutes	15 minutes	2 whole fish

Part A: Ingredients

• Fish: 2 Whole Snapper or Tilapia (about 1 lb each), cleaned and scaled.
• Seasoning: 1 Tbsp All-Purpose Seasoning or Adobo seasoning, Salt, and Pepper.
• Frying: 1 cup Vegetable Oil (for frying), $1/2$ cup Flour (for dusting).
• Pickled Vegetables (Escovitch Sauce): 1 large Carrot (julienned), 1 large Onion (thinly sliced), 1 Bell Pepper (sliced), 2 Scotch Bonnet Peppers (left whole or sliced, handle with extreme care).
• Brine: 1 cup White Vinegar, 1/2 cup Water, 1 tsp Sugar, 1/2 tsp Salt, 1 Bay Leaf.

Part B: Instructions

Step 1: Season and Fry the Fish

1. Score the fish deeply on both sides (2-3 cuts per side). Rub generously with the all-purpose seasoning, salt, and pepper, ensuring the seasoning gets into the cuts.
2. Lightly dust the fish with flour.
3. Heat the oil in a large skillet until shimmering. Fry the fish for 5-7 minutes per side, or until the skin is crispy and the fish is cooked through. Remove and place on a serving platter.

Step 2: Make the Escovitch Pickles

1. Carefully drain off most of the frying oil from the skillet, leaving about 2 tablespoons.
2. Add the sliced onion, carrot, bell pepper, and the Scotch Bonnet peppers to the same skillet. Sauté briefly for 3 minutes until the vegetables are slightly softened but still crunchy.

Step 3: Make the Brine

1. In a separate small pot, combine the white vinegar, water, sugar, salt, and bay leaf. Bring to a boil, stirring until the sugar and salt dissolve.
2. Pour the hot brine mixture directly over the sautéed vegetables in the skillet. Simmer for 1 minute.

Step 4: Pour Over and Serve

1. Immediately pour the entire hot Escovitch pickle mixture (vegetables and brine) over the crispy fried fish on the platter. The hot brine will slightly soften the crust while flavoring the fish.
2. Serve the Escovitch Fish immediately while warm, or allow it to cool and serve at room temperature. It is traditionally served with Bammy (cassava flatbread) or festival dumplings.